Transport yourself to the sun-kissed shores of Greece with our authentic Greek pasta bake recipes. Savor the harmonious blend of flavors and textures in each dish, where succulent Mediterranean ingredients dance together to create a symphony of taste. From the classic Pastitsio, a majestic fusion of pasta, minced meat, and creamy béchamel, to the vibrant Gemista, where plump tomatoes and bell peppers are stuffed with a savory rice filling, our collection offers a culinary journey like no other. Indulge in the simplicity yet elegance of Giouvetsi, where tender lamb or beef is braised in a rich tomato sauce, perfectly complemented by hearty orzo pasta. And for a vegetarian delight, immerse yourself in the flavors of Spanakorizo, a comforting rice dish brimming with spinach, fresh herbs, and tangy lemon. These recipes are not just meals; they are stories waiting to be savored, inviting you to experience the warmth and hospitality of Greek cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING GREEK PASTA BAKE
I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. -Anne Taglienti, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 9g fiber), Protein 34g protein. Diabetic Exchanges
GREEK PASTA BAKE
My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. -Carol Stevens, Basye, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,
Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 840mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
GREEK LAMB & YOGHURT PASTA BAKE
Adapted from a recipe I found in a recent issue of the Australian magazine 'New Idea'. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven't yet had the chance to make this recipe, but I didn't want to risk misplacing it (little chance of that: I've adapted it to my liking already!), so I'm posting it here for safe-keeping. I'm absolutely intrigued - and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I'm always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what's been drained off, though I'm always keen to make some space for a bit of wine!
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 1 10-cup Dish, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in boiling salted water until just tender, and drain.
- Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan.
- Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time.
- Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine.
- Add the pasta to the pan and mix well.
- Add salt and freshly ground black pepper, to taste.
- Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes.
- Pour the topping over the mixture and sprinkle with parmesan.
- Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes.
- Serve with rocket or baby spinach leaves.
- To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months.
- To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.
Nutrition Facts : Calories 746.2, Fat 40.8, SaturatedFat 15.8, Cholesterol 202.1, Sodium 362.8, Carbohydrate 59.1, Fiber 6.2, Sugar 8.8, Protein 36.4
GREEK SPINACH PASTA BAKE
Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget!
Provided by JackieOhNo
Categories Spinach
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
- Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
- In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
- In another bowl, combine Alfredo sauce, water, and lemon juice.
- Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
- Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.
Nutrition Facts : Calories 319.3, Fat 12.7, SaturatedFat 7.6, Cholesterol 78.5, Sodium 181.2, Carbohydrate 34.6, Fiber 3, Sugar 2.2, Protein 17.2
Tips:
- For a rich and flavorful sauce, use a combination of olive oil, garlic, and fresh herbs like oregano and thyme.
- To add a tangy touch, squeeze some lemon juice into the sauce before baking.
- Feel free to experiment with different types of pasta, such as penne, shells, or farfalle.
- Toppings like feta cheese, Kalamata olives, and sliced red onions add a pop of flavor and texture.
- For a vegetarian version, substitute crumbled tofu or roasted vegetables for the ground beef.
Conclusion:
Greek pasta bake is a versatile and delicious dish that can be tailored to your preferences. Whether you prefer a meaty or vegetarian version, this hearty casserole is sure to satisfy. Experiment with different ingredients and seasonings to create a unique and flavorful dish that your family and friends will love.
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